Creme Fraiche Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon noodles
- 2 zucchini
- 3 carrot (s)
- 3 spring onion (s)
- 200 g peas, frozen
- 1 clove garlic
- 1 cup crème fraîche with herbs
- Olive oil for frying
- 3 liters broth
- Basil, fresh, to taste
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the vegetables (except frozen peas) into 1/2 cm small cubes and fry in the olive oil until they are almost soft.
- Cook the pasta in the broth until al dente and shortly before they are ready add the frozen peas and let them cook for a short time.
- After draining, mix the pasta with the vegetables and the creme fraiche well and add fresh basil. Season to taste with salt and pepper.
- Tastes pure or with pan-fried meat.
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